Rheological dough properties of organic spelt and emmer wheat for assessment of bread making quality

Rheological dough properties of organic spelt and emmer wheat for assessment of bread making quality

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Published in:Žemdirbystė (Akademija) Vol. 108; no. 3; pp. 279 - 286
Main Authors: Lacko-Bartošová, Magdaléna, Lacko-Bartošová, Lucia, Konvalina, Petr, Matejková, Eva, Bieliková, Denisa
Format: Journal Article
Language:English
Published: 01-01-2021
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Author Lacko-Bartošová, Lucia
Lacko-Bartošová, Magdaléna
Konvalina, Petr
Bieliková, Denisa
Matejková, Eva
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  organization: Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources
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  givenname: Lucia
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  surname: Konvalina
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  surname: Bieliková
  fullname: Bieliková, Denisa
  organization: Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resource
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10.1016/j.lwt.2016.07.014
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10.1007/s10681-008-9690-9
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10.1007/s10722-013-0016-y
10.1016/j.jcs.2017.11.010
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10.1016/j.jnutbio.2017.09.001
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10.1094/CCHEM-05-17-0097-R
10.1007/s00217-008-0879-x
10.1094/CCHEM-86-5-0522
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10.1016/j.jcs.2015.07.014
10.17221/426/2010-CJFS
10.1111/1541-4337.12262
10.17221/683-CJFS
10.1016/j.eja.2016.05.011
10.1094/CCHEM-01-10-0012
10.3390/agronomy10050673
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